Step 1

Use a 3-inch springform pan or a 9-inch round cake pan.

Step 2

Preheat oven to 350°F with rack in middle. Grease the sides and the bottom of the pan with butter. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.

Step 3

Combine the dry ingredients together - Sift flour, baking powder, baking soda, together into a medium bowl.

Step 4

In a separate bowl combine the wet ingredients together. Beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Step 5

Now combine the dry ingredients with wet ingredients. Keeping the mixer speed low, mix the flour mixture into the wet ingredients until combined. Do not overmix.

Step 6

Transfer half of the cake batter to the springform pan. Top with sliced cherries.  Top with the remaining half of the cake batter.  Top with more cherries. To get a better visual idea, refer to the step-by-step photos in this recipe post by scrolling up above this recipe card.

Step 7

Bake until the cake turns golden, and the tester comes out clean in the center, about 45 minutes or 1 hour, depending on your oven.

Step 8

Midway through baking, I like to put some extra cherries (pitted) on top of the cake for prettiness and return the cake to baking. Again, please refer to the step-by-step photos in this recipe post by scrolling up above this recipe card.

Step 9

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan.